Cook notes: Those pancakes don’t cook up like normal pancakes they are a lot thinner. So you might be tempted to over-pour the batter onto the bacon—don’t. Pour just under enough and watch it spread out on its own. Your best bet is to do a test pancake so you can see how the pancake sets up. This pancake also takes a bit longer to brown than your normal pancake does. The next time I make these I will add in a touch of vanilla extract; just to boost up the sweetness inside the pancake. Make sure to grease up the pan for each batch of pancakes, unless you have nonstick pan. To make pouring of the batter easier I put batter in a measuring cup that had a spout, but it might be really beneficial to use a squirt bottle with large opening.

For the pb-maple syrup: Mix both ingredients in a small saucepan and heat over low heat. Stir to incorporate. Don’t let it burn, just keep it warm. In a large bowl, combine the peanut flour, flour, sugar, baking powder, baking soda, and salt; set aside. In a separate bowl mix the buttermilk, milk, eggs and melted butter. You must keep the two mixtures separate until you are ready to cook! Heat a lightly butter-greased griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, and mix until just combined. DO NOT overmix; lumps are good and a must! Place a slice of cooked bacon on pan, pour just enough pancake batter along the length of the piece of bacon; adding just enough as this batter does spread a lot. Fry until side is browned and crisp, then flip over. The first one might be crooked, mine was; you get the hang of it as you go along. Keep cooked pancakes warm in heated (150-200 degree oven) on a jelly roll pan until all are done. Serve pancakes with the warmed pb-maple syrup sauce or plain old maple syrup.